Shrewsbury biscuits
Shrewsbury biscuits are a classic biscuit with a gentle lemony flavour. They’re an easy bake making them perfect for kids and beginner bakers to try.
Shrewsbury biscuits are a traditional biscuit with a delicious lemony flavour. The currants give them some tasty added fruitiness. They’re a really simple bake making them perfect for children and beginner bakers to try.
How can kids help make Shrewsbury biscuits?
These are a great bake for kids to make as they’re really easy. Kids can start by helping to measure out the ingredients and mix them all together to make the biscuit dough.
If your kids have never separated an egg before, there’s a great chance to practice in this recipe.
Finally, kids will enjoy getting to roll out the biscuit dough and cut out the shapes. This biscuit dough is a bit more robust than some so it’s great for little hands.
How do you store Shrewsbury biscuits
Shrewsbury biscuits can be stored in an airtight container for a few days. If you want, you can freeze them by wrapping them in cling film and popping them in a freezer bag. Take them out of the freezer and allow them to defrost fully before you eat them.
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Gingerbread men
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Useful equipment
You might need the following baking tools/gadgets to make these Shrewsbury biscuits
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Lemon zester
Rolling pin
Cutters
Palette knife
Baking tray
Wire rack
Cake storage
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Ingredients
100g (½ cup) butter
75g (1/3 cup) caster sugar
1 egg
200g (1/1/4 cups) plain /all-purpose flour
grated rind of 1 lemon
50g (¼ cup) currants
1-2 tbsp milk
caster sugar for sprinkling
How to make Shrewsbury biscuits
Pre-heat the oven to 200C / 180C Fan / 390F and line 2 baking trays with baking or parchment paper.
Cream the butter and sugar together
Get your kids to measure out the sugar and add it to a large mixing bowl or free-standing mixer.
Measure out the butter and get your kids to use a blunt knife to chop it into small pieces to make it easier to mix in. If your butter is very hard (we always forget to take ours out the fridge beforehand), pop it in the microwave for a few seconds. Just enough to soften it a touch, not melt it.
Using the k paddle of your mixer, a hand held mixer or wooden spoons, cream the butter and sugar together until it is light and fluffy.
If you need to, get your kids to scrape down the edges of the bowl with a spatula.
Add the egg yolk
Separate the egg yolk and egg white. If you have very young children, you might need to do this yourself. If your children are older, this is a good recipe to practice egg separating with, as unlike something like a meringue it doesn’t matter if it goes a little bit wrong.
We normally separate the egg byt putting 2 small bowls under the egg. Crack the egg int half and then pour the egg yolk from one half of the shell to the other letting the egg white fall into the bowl below.
Set the egg white aside for later and add the egg yolk to your mixing bowl. Mix it in.
Add the flour and lemon zest
Using a zester or the small side of a grater, grate the zest from the lemon.
Tip the flour and lemon zest into your mixing bowl. If you want to make your biscuits lighter, you can sieve the flour in. I tend not to bother though as it can be a bit messy when kids are involved.
Mix the flour and lemon zest in.
Add the currants
Measure out the currants and add them to your mixing bowl. Using a spatula or wooden spoon, mix them in.
If you need to, add a splash of milk (no more than a tablespoon or two), just enough for it all to come together into a nice soft biscuit dough.
Make the Shrewsbury biscuits
Tip your biscuit dough out onto a lightly floured work surface. Knead it gently with your hands so it all comes together in a ball.
Get your kids to roll the dough out until it is about 5mm or ¼ inches thick.
Using a 6cm (2 ½ inch) round or fluted cutter get your kids to cut out the biscuits and pop them on your prepared baking trays. We find using a small palette knife to lift them off the work surface can help little hands from squashing them too much!
Bring together the scraps of dough back into a ball and roll it out again. When you’re finished you should have around 24 biscuits.
Bake the Shrewsbury biscuits
Bake the biscuits in the oven for 8-10 minutes.
Remove them from the oven then brush the whisked egg white over the top of each biscuit, and sprinkle a little caster sugar on top.
Return the biscuits to the oven and bake them for another 4-5 minutes.
They’re ready when they are turning a lovely pale golden brown colour.
Remove them from the oven and leave them to cool on the baking trays for a few minutes before putting them on a wire rack to cool completely.
Serve and enjoy.
Shrewsbury biscuits
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Measuring cups
- measuring spoons
- Lemon zester
- Rolling pin
- cutters
- Palette knife
- baking tray
- Wire rack
- Cake storage
Ingredients
- 100 g (½ cup) butter
- 75 g (⅓ cup) caster sugar
- 1 egg
- 200 g (1 ¼ cups) plain /all-purpose flour
- grated rind of 1 lemon
- 50 g (¼ cup) currants
- 1-2 tbsp milk
- caster sugar for sprinkling
Instructions
Pre-heat the oven to 200C / 180C Fan / 390F and line 2 baking trays with baking or parchment paper.
Cream the butter and sugar together
- Measure out the sugar and add it to a large mixing bowl or free-standing mixer.
- Measure out the butter and chop it into small pieces to make it easier to mix in.
- Using the k paddle of your mixer, a hand held mixer or wooden spoons, cream the butter and sugar together until it is light and fluffy.
Add the egg yolk
- Separate the egg yolk and egg white. Set the egg white aside for later and add the egg yolk to your mixing bowl. Mix it in.
Add the flour and lemon zest
- Using a zester or the small side of a grater, grate the zest from the lemon.
- Tip the flour and lemon zest into your mixing bowl. If you want to make your biscuits lighter, you can sieve the flour in.
- Mix the flour and lemon zest in.
Add the currants
- Measure out the currants and add them to your mixing bowl. Using a spatula or wooden spoon, mix them in.
- If you need to, add a splash of milk (no more than a tablespoon or two), just enough for it all to come together into a nice soft biscuit dough.
Make the Shrewsbury biscuits
- Tip your biscuit dough out onto a lightly floured work surface. Knead it gently with your hands so it all comes together in a ball.
- Roll the dough out until it is about 5mm or ¼ inches thick.
- Using a 6cm (2 ½ inch) round or fluted cutter cut out the biscuits and pop them on your prepared baking trays.
- Bring together the scraps of dough back into a ball and roll it out again. When you're finished you should have around 24 biscuits.
Bake the Shrewsbury biscuits
- Bake the biscuits in the oven for 8-10 minutes.
- Remove them from the oven then brush the whisked egg white over the top of each biscuit, and sprinkle a little caster sugar on top.
- Return the biscuits to the oven and bake them for another 4-5 minutes. They're ready when they are turning a lovely pale golden brown colour.
- Remove them from the oven and leave them to cool on the baking trays for a few minutes before putting them on a wire rack to cool completely.
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Susie says
Tasty biscuits.